Bramley Apple And Wensleydale Cobbler Recipes

BRAMLEY APPLE AND WENSLEYDALE COBBLER

Bramley Apple and Wensleydale Cobbler image

This toothsome cobbler is best served piping hot from the oven.

Provided by Ruth Watson

Time 1h10m

Number Of Ingredients 12

Ingredients

at least Bramley apples
juice of 1 lemon , optional
85g refined caster sugar
50g light muscovado sugar
1 scant tsp ground ginger
225g plain flour
1 tbsp baking powder
scant fine sea salt
50g cold, unsalted butter , roughly chopped
140g wensleydale cheese , grated
175ml buttermilk (or fresh milk and 1tsp lemon juice)
mascarpone , to serve

Steps:

Preheat the oven to 220C/Gas 7/fan oven 200C. Put the flour, baking powder and salt into a food processor. Whizz for a few seconds, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Tip in 100g/4oz of the wensleydale and briefly pulse to combine, then pour in the buttermilk and whizz until the mixture has formed a soft, claggy dough. Remove the blade, leaving the dough in the bowl.
Quarter the Bramley apples, then remove the core and peel each wedge. Depending on how quickly you work, drop the peeled apples into a bowl of cold water acidulated with the juice of a lemon, to stop them going brown; drain and dry the apples before proceeding with the recipe.
Butter a 1.2 litre/2 pint ovenproof dish that's about 23-25cm/9-10in in diameter and 6-7.5cm/21⁄2-3in deep. Thickly slice the quartered apples and pile them into the dish. The apples collapse when they are cooked, so if there isn't a good mound, add some more. Combine the sugars and ginger, and dredge the apples evenly. (I like to use two sugars: the muscovado has a bullish toffee flavour and the refined is just sweet, sweet, sweet.)
Using your fingers, plop 5 tangerinesized balls of dough on top of the apples in a circle, plus one in the middle: they'll look untidy but that's okay. Carefully sprinkle the remaining cheese over the cobbler scones. Bake for 15 minutes, then reduce the oven temperature to 190C/Gas 5/fan oven 170C and continue baking for 20 minutes until the apples are tender and the cobbler is beautifully brown. Serve with a generous dollop of mascarpone.

Nutrition Facts : Calories 425 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.53 milligram of sodium

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